Scans from the food and cooking journals I keep. Part diary, part sketchbook, part grocery list, part menu planning.
Sunday, July 1, 2018
|curried chicken salad|
|chicken chili dip with spinach salad|
|I love stirfry. Whatever meat, whatever veg, improv on the sauce, throw in cooked noodles, top with sesame seeds and lime or lemon juice. Lots of chopping but cooks |
in a few minutes.
Bonus: lots of leftovers.
|Malfatti with Bacon and Tomatoes. |
“Badly made” dumplings.
Can’t wait until cherry tomatoes are in season.
|Pork, mustard greens and pea shoots over jasmine rice.|
|Roasted peppers with parmesan and panko.|
|Too much celery? Always. Try this spicy sautéed celery. Veg oil, splash toasted sesame oil, crushed red pepper, brown sugar and soy sauce. Once the veg was out, I whisked some corn starch into leftover liquid for a dipping sauce. Waste no more!|
|Carolyn Trout, Gwen Murdock, AmyKay Cole, Sallie Beard|
|jamon wrapped canteloupe with basil|
|sugar snap pea salad|
|grilled shrimp and scallops over pesto creamed corn |
with grilled zucchini
|lemon tart with macerated strawberries |
and vanilla bean ice cream
Sunday, May 13, 2018
|Cucumber soup and avocado feta toast.|
|Turkish eggplant. Meatless masterpiece.|
|Refried black beans and jalapeno cheddar cornbread with butter and honey.|
|Olive, feta and lemon dip with crusty bread. Easy yummy appetizer.|
|OMG. Carnitas grilled cheese.|
|Scallop chowder. Creamy heaven.|
|Roasted farmers market carrots.|
|Cheeseburger pizza. Trying to emulate the great Minsky's Pizza.|